To make these Easy Crock-pot Chicken Enchiladas you will need the following ingredients:
-2 lbs chicken breast
-1 large can diced tomatoes (20 oz)
-1 small can diced tomatoes and chilies at your desired spice level (10 oz)
-1 small onion chopped
-1 1/2 tsp cumin powder
-2 tsp chili powder
-Dash of salt and black pepper
- 1 can black beans rinsed and drained (14 oz)
-Queso Fresco Cheese 10 oz (I used 1/2)
-12 whole wheat/grain tortillas (I used the Ezekiel brand)
- 2 cans enchilada sauce
-Plain Greek Yogurt
Begin making your enchilada filling by placing chicken, chopped onions, canned tomatoes, canned tomatoes and chilies and seasonings/spices. Set your crock pot to desired cook time (between 4 and 10 hours). Your desired cook time will all depend on when you eating and when you are beginning the cooking process. Let the ingredients simmer until 1/2 hour before you are ready to eat.
Preheat your oven to 375 degrees, turn off your crock-pot and run a fork through the chicken until it is shredded. Add in rinsed can of black beans. Pour into a large bowl 2 cans of enchilada sauce. Begin dipping tortillas into the sauce, place in gracious spoonfuls of of your chicken filling and cheese and roll up and place in two 9 x 13 greased pans. Continue with this process until all the chicken and tortillas are used up. Cover the enchiladas with leftover sauce and cheese, cover each pan with tinfoil and bake for 25-30 minutes.